EASY COCONUT RICE

EASY COCONUT RICE

Prep Time: 5 mins
Cook Time: 25 mins
Yield: 4 servings
Category: Side Cuisine: Asian

INGREDIENTS

• 2 cups jasmine rice
• 1 can coconut milk
• 1 and 1/2 cups of water
• 1 teaspoon salt, or to taste
• 1 teaspoon granulated sugar, or to taste
• 1 tablespoon fresh cilantro, chopped (optional for garnish)

INSTRUCTIONS

1. In a medium sized pot, rinse the jasmine rice several times until the water runs clear. Drain any excess water and add the coconut milk, water, salt and sugar.
2. On high heat, allow the mixture to boil. Once it starts to boil, turn the heat down to low and cook covered for 20 minutes.
3. Uncover and continue to cook for 5 minutes. Fluff and serve. Garnish with some chopped cilantro.
   

source:https://www.aheadofthyme.com

Coconut Lime Shrimp

Coconut Lime Shrimp

Course Dinner
Cuisine Asian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Katerina | Diethood

Ingredients

• 2 tablespoons vegetable oil
• 1 onion , diced
• 3 garlic cloves , minced
• 1 tomato , diced
• 1 green pepper (poblano, jalapeno, etc...), cut into thin rounds
• salt and fresh ground pepper , to taste
• 1 cup coconut milk
• 1 bag (16-ounces) medium shrimp, thawed, peeled and deveined
• 1 lime , juiced + lime wedges for serving
• 1/4 cup chopped cilantro or parsley , for serving
• prepared pasta or rice , for serving
• crushed red pepper , for garnish (optional)
• grated parmesan cheese , for garnish (optional)

Instructions

1. Heat oil in a large frying pan over medium-high heat.
2. Cook onion for 1 to 2 minutes, or until it begins to soften.
3. Stir in garlic and cook until fragrant, about 30 seconds.
4. Add tomatoes and peppers; season with salt and ground pepper, and continue to cook for 2 to 3 minutes, or until tomatoes begin to soften.
5. Pour in the coconut milk and bring to a boil.
6. Add shrimp and continue to cook until shrimp are pink, about 4 minutes.
7. Remove from heat and stir in lime juice.
8. Spoon shrimp mixture over pasta or rice and sprinkle with cilantro.
9. Serve with lime wedges and a sprinkle of crushed red pepper OR grated parmesan cheese.

source:https://diethood.com

COCONUT CRUSTED CHICKEN WITH THAI CHILI SAUCE

COCONUT CRUSTED CHICKEN WITH THAI CHILI SAUCE

PREP TIME:5 MINUTES
COOK TIME:12 MINUTES
TOTAL TIME:17 MINUTES

INGREDIENTS:

• 1 tbsp coconut oil
• 1/2 lb of chicken fillets (or cut up some chicken breasts)
• 1egg
• Sprinkle of pepper
• 1 tsp red pepper flakes
• 1/3 cup unsweetened shredded coconut
• 1/3 cup Panko Crumbs.
• Thai chili sauce of choice

DIRECTIONS:

1. Heat up a pan over medium high heat, add coconut oil and let melt.
2. In a small bowl beat an egg with pepper.
3. In a larger bowl add the red pepper flakes, coconut and panko crumbs
4. Dip a chicken fillet into the egg mixture and then coat with the crumb mixture.
5. Add to the pan, repeat until all the chicken fillets are being cooked.
6. Cook for 4-5 minutes on each side, or until the chicken is fully cooked and golden brown on the outside.
7. Top with your favorite Thai Chili Sauce (I use the Sweet Red Chili from Thai Kitchen – I buy it at Vitacost [if you click the link you get a $10 coupon for your first order]).
   

source:https://www.thebewitchinkitchen.com

Coconut Shrimp Taco Recipe with Mango Salsa

Coconut Shrimp Taco Recipe with Mango Salsa

Prep time 15 mins
Cook time 15 mins
Total time 30 mins
Author: Deborah
Serves: 4 servings, 2 tacos each

Ingredients
Coconut Shrimp

• 1 cup panko breadcrumbs
• ¾ cup sweetened, shredded coconut
• 2 teaspoons lime zest
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 eggs
• ? cup cornstarch
• oil, for frying
• 24 large shrimp, peeled, deveined and tails removed

Mango Salsa

• 1 mango, diced
• ¼ cup diced red bell pepper
• 2 tablespoons finely diced red onion
• 2 tablespoons cilantro, chopped
• ½ - 1 jalapeño pepper, finely diced
• juice of 1 lime

For the tacos

• 8 tortillas
• shredded purple cabbage
• sliced avocados
• cilantro
• fresh lime juice

Instructions

1. Combine the panko, coconut, lime zest, salt and pepper in a shallow bowl or plate. In another bowl, beat the eggs. Place the cornstarch in a third bowl.
2. Heat about 1 inch of oil in a heavy pot or cast iron skillet to about 350ºF.
3. Working with a few shrimp at a time, dip them into the cornstarch first, shaking off any excess. Transfer to the eggs, then into the panko mixture, coating the shrimp completely. Place in the oil and cook until browned and crispy, about 2 minutes per side. Remove to a paper towel lined plate and repeat until all of the shrimp are cooked.
4. To make the salsa, combine the mango, red bell pepper, onion, cilantro and jalapeño in a small bowl. Squeeze the lime juice over the top and stir to combine. If needed, season to taste with salt.
5. To assemble, place 3 shrimp on each tortilla. Top with a couple slices of avocado, cabbage, cilantro, and some of the mango salsa. Squeeze fresh lime over the top, if desired.

Notes
shrimp recipe adapted from Bon Appetit

Paleo Coconut Chicken Recipe

Paleo Coconut Chicken Recipe

Prep time:10 Minutes
Cook time:15 Minutes
Total time:25 Minutes
Serves: 2

Ingredients:

• 2 chicken breasts
• 2 eggs
• 1 Cup shredded coconut
• Salt & pepper

Instructions:
1. First, cut the chicken breasts into strips.
2. Using a heavy object such as the bottom of a pot or a meat tenderizer beat the chicken out until it is an even thickness.
3. Crack the eggs into a bowl.
4. In a different bowl, add the shredded coconut.
5. Dip the chicken into the bowl of egg and then into the bowl of shredded coconut.
6. Repeat until you have coated all the chicken strips then place to the side.
7. In a pan over medium heat, add about 4 Tbsp. of coconut oil.
8. Once the oil has heated, add the coated chicken.
9. Cook for 3-5 minutes on each side.
10. Once golden brown and the chicken is cooked all the way through, remove from the pan.
11. Serve & Enjoy

Cooking Tips:

• If you don’t want fry these then you can instead bake them in the oven. I recommend placing them in the oven and cooking for about 10-15 minutes at 200°C/400°F.
• Cooking time will vary depending on how thick the pieces of chicken are. Be careful as is if they are too thick then they will not cook all the way through.
• When you go to fry these try and make sure you don’t play around with them too much otherwise the coating will start fall off. I personally try to only flip once.
• Then frying them try to keep the pan at a medium heat as any higher and you will find the coconut will start to burn.
• You can check to see if the chicken is cooked by either cutting them open or by using a meat thermometer. The internal temperature should be at least 75°C/165°F

source:https://paleocrashcourse.com